2?cups apricots, dried
2?cups dates, pitted
2?tablespoons agave
1?cup unsweetened coconut

Finely chop the apricots and dates.(I do this in the food processor) Combine in a mixing bowl.

Add agave, blend thoroughly into mixture.

Line a baking sheet with parchment or waxed paper.

Place coconut in a round cake pan.
Spoon out teaspoonfuls of the apricot-date mixture.

Roll the balls in the coconut to evenly coat. Place balls between layers of waxed paper in a tightly covered container.

Will keep for 3 weeks in the refrigerator. Best eaten at room temperature.